Saliva proteins could explain why some people overuse salt

Many Americans consume too much salt. Now in a study appearing in the Journal of Agricultural and Food Chemistry, scientists report that people who can easily taste salt have differing amounts of certain proteins in their ...

Harnessing the moonseed plant's chemical know-how

In overgrown areas from Canada to China, a lush, woody vine with crescent-shaped seeds holds the secret to making a cancer-fighting chemical. Now, Whitehead Institute researchers in Member Jing-Ke Weng's lab have discovered ...

Cells get two chances, not just one, to fix their mistakes

Cells have two chances to fix the same mistake in their protein-making process instead of just one - a so-called proofreading step - that had previously been identified, according to new research.

The hidden lives of proteins

An important Brandeis study appearing in the December 3 issue of Nature raises the curtain on the hidden lives of proteins at the atomic level. The study reports that for the first time, researchers used x-ray crystallography ...

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